2 whole chicken breasts, about 2 lbs.
1 egg
2 tsp. cornstarch
1 tsp. salt
1/4 tsp. white pepper
1 tsp. finely chopped ginger root
1 tbsp. cornstarch
1 tbsp. water
Vegetable oil
1/4 c. all purpose flour
1/4 c. water
2 tsp. cornstarch
2 tbsp. vegetable oil
1/4 tsp. baking soda
1/4 tsp. salt
1/3 c. chicken broth
1/4 c. sugar
3 tbsp. lemon juice
3 tbsp. light corn syrup
2 tbsp. vinegar
1 tbsp. vegetable oil
1 tsp. dark soy sauce
1 tsp. finely chopped garlic
1/2 lemon, thinly sliced

Remove bones and skin from chicken breasts; cut each chicken breast lengthwise into fourths. Place chicken in a shallow dish. Mix egg, 2 teaspoon cornstarch, 1 teaspoon salt, the white pepper, and ginger root. Pour egg mixture over chicken, turning chicken to coat all sides. Cover and refrigerate 30 minutes. Remove chicken from marinade; reserve marinade. Mix 1 tablespoon marinade; reserve marinade. Mix 1 tablespoon cornstarch and 1 tablespoon water. Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda, and 1/4 teaspoon salt. Dip chicken pieces, one at a time, into batter to coat all sides. Fry 2 pieces at a time 3 minutes or until light brown; drain on paper towels.

Increase oil temperature to 375 degrees. Fry all the chicken 2 minutes or until golden brown, turning once, drain on paper towels. Cut each piece crosswise into 1/2 inch pieces, using a very shape knife; place in a single layer on heated platter.

Heat broth, sugar, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, the soy sauce, and garlic to boiling. Stir in cornstarch mixture; cook and stir 10 seconds or until thickened. Simmer uncovered 30 seconds. Pour sauce over chicken; garnish with lemon slices and, if desired, maraschino cherries or cilantro. 6 servings.